Alex, I made the Chocolate Chip cookies, with Ghiradelli's 60% chips
last week. The chocolate was really good, just as you said and I kept
tasting it and except for a slightly too sweet taste, it reminded me
of European dark chocolate, the kind I ate as a child.

You were right about something else. While it did not matter that the
chips were not as high as the one Hershey's or Nestle's makes, the
chocolate, soft in the cookie when they came out of the oven, would
not harden. I had to put the cookies into the refrigerator to get the
melted chocolate to firm up.

As I was trying to get the cookies into boxes, rush them to the Post
Office to get them out while still very fresh and send then to the
volunteer tasters, I completely forgot to taste one. (

Two of the three volunteers have tasted them. They were received
within forty eight hours of being baked.

One said he liked them very much. He is very polite and wouldn't hurt
me, so I do not really know.

One said they taste the same way as any other ones I make. She would
like nothing better than hurt my feelings, so they had to be at least
marginally edible.

The third one received the cookies on Wednesday, too, but has not
bothered to open the box, so far. He has tasted my baking before, so
that may be the reason he has yet to try the cookies. (

Thank you for your help. Next time I will remember to eat one of the
cookies. M